Charlottesville, VA-The University of Virginia Medical Center has decreased patient food costs by 6% and increased patient satisfaction since expanding menu options and initiating a new bedside ordering system this past spring. "We were a non-select menu but our new program allows total patient care from our catering associates," says Karl Suckley, senior director of nutrition services for Morrison. "This gives patients ownership, and labor is now focused on the patient floors. It helps to improve nursingutrition relationships."
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